Ingredients
- 3 tbsp this little goat went to southeast asia
- 2 cups this little goat went to thailand everything crunch
- ½ c Kewpie mayo
- Cilantro, minced
- Cucumbers, sliced into thin strips
- 8 Lexington Betty Smokehouse-American Wagyu Beef Franks
- 8 hot dog buns
- 24 oz can of beer
- 2 carrots, cut into thin strips
- ½ red onion, thinly sliced
- 2 fresno chilis, thinly sliced
- 1 c seasoned rice wine vinegar
- ¼ c water
- Cilantro, minced
- Cucumbers, sliced into thin strips
Instructions
- To a deep pan bring beer to a boil and add in 8 Lexington Betty Smokehouse-American Wagyu Beef Franks and reduce to a simmer allowing to cook for 10 - 15 minutes or until the internal temperature is about 140 degrees.
- Place thinly sliced red onions, fresno chilis and carrots in a heat safe container.
- In a small pot with seasoned rice vinegar and ¼ c water, bring to a simmer and pour over red onions, fresno chilis and carrots and set to the side to pickle.
- In a small bowl mix together Kewpie mayo and This Little Goat went to Southeast Asia Sauce
- Once franks are fully cooked begin building hotdogs; first slather buns with This Little Goat went to Southeast Asia Sauce and Kewpie mixture followed by the beef frank, pickles, cucumber, This Little Goat went to Thailand Everything Crunch, cilantro.
